First, mix the Tamarind Pulp with Water and strain it through a fine sieve. You can also use the more refined Tamarind Juice from Thailand.

Prepare the Peanuts, by shelling them, and powdering them finely. Originally this would be done in a mortar and pestle. A blender or food processor works fine.

You want to do the other minor preparation — crush the Candlenuts or Macadamia Nuts coarsely, blanch and skin the Almonds if that is what you are using.,

Soak the Red Chilies in warm water and drain off the excess water. This could be done while preparing the Peanuts.

The Garlic or Shallots need to be peeled and then minced.

The Lemongrass should be smashed lightly; the side of a heavy cleaver works well for this.

When all the preliminary preparation is ready, put the Candlenuts or whatever nuts are used, the Galangal, Chilies, Lemongrass, Garlic, Shrimp Paste and Shallots into a grinder or blender. Process until very fine.

Then heat the Oil in a large hot saucepan or wok until the Oil is also hot. Then add the Nut mixture, dry, stirring constantly, until it is fragrant. Stir in the Peanuts, strained Tamarind liquid, the Sugar, Vinegar and Salt.

Boil these gently, uncovered for about 15 minutes, stirring well while cooking.

Cool the sauce and allow the spices to infuse their fragrance into the Peanuts.

The sauce is served at room temperature, with Satay or Gado Gado salad. Recipe adapted from Violet Ooon.

Indonesia stretches from the Asian mainland towards Australia, like a jade necklace across the southern ocean. The nation contains more than 17,000 islands, and its people represent several hundred ethnic groups, speaking many different languages.